Is lasagna tastier with béchamel or ricotta mozzerella blend?

Tasha
  • Posted by: Tasha
  • May 18, 2015
  • 13089 views
  • 10 Comments

10 Comments

boulangere May 19, 2015
I prefer alternate layers of béchamel and marinara sauces because I love some red with my white, with also alternate layers of cheeses. Too, I tend to prefer goat cheese over ricotta. A layer or two of pesto in the mix never hurt anyone, either.
 
PieceOfLayerCake May 19, 2015
I love a good red, white and green lasagna! In fact, I think less is more when it comes to Lasagna. When it becomes a mess of pasta, red sauce, meat, cheese, cream, etc....its difficult to enjoy the individual components.
 
AKOS May 19, 2015
Ricotta with a little egg and either chopped celery or spinach mixed into it (a little salt and pepper too).
 
Pamela S. May 19, 2015
Traditional lasagna and pasta al forno is made with besciamella, and that is what tastes right to me! My favorite version is from Bologna, with meat sauce, and just a little Parmigiano-Reggiano on the top. In more modern versions, the besciamella can be flavored with pesto, dried porcini mushrooms, grated cheese.
 
sexyLAMBCHOPx May 19, 2015
Merrill's Birthday Lasagna is my most cooked recipe on the site. I know it by heart and have used ground beef, Italian sweet & hot sausage favorite), turkey sausage. I love it because of the bechamel. Here's the link: https://food52.com/recipes/20687-birthday-lasagna
 
Tasha May 19, 2015
Anyone have an amazing lasagna recipe ?
 
Nancy May 19, 2015
both delicious -
Giuliano Bugialli lasagna with homemade red-pepper sauce
http://theitaliandishblog.com/imported-20090913150324/2008/5/18/lasagna-with-red-pepper-tomato-sauce.html
Ottolenghi's mushroom lasagna
http://www.theguardian.com/lifeandstyle/2009/jan/24/mushroom-lasagne-yotam-ottolenghi
 
Nancy May 19, 2015
I prefer the ricotta-mozzarella (and whatever vegetables you want to layer in between) because the bechamel seems heavy to me - adding a flour based sauce to a dish already full of wheat. Your taste. If you've not had both, make two small batches, side by side and see which you prefer.
 
PieceOfLayerCake May 19, 2015
I like to kill two birds with one stone and make a mornay, which is just a cheesy béchamel with fontina and Parmigiano.
 

Voted the Best Reply!

keel May 18, 2015
I prefer bechamel because it is rich without being heavy like the ricotta and mozzarella.
 
Recommended by Food52